Plain but Perfect-Every-Time Brown Rice

"There is no soaking, no mess, no added fat, and even my mom can't ruin this one!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Vontresa photo by Vontresa
photo by danlynclark photo by danlynclark
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 5mins
3 cups




  • Bring water to a boil.
  • Once water is boiling, add brown rice, cover, and reduce to simmer.
  • Simmer for 45 minutes, without opening pot.
  • After 45 minutes, turn off heat and let sit for 15 minutes.
  • Open pot and fluff perfect rice.

Questions & Replies

  1. How many calories are in 1 cup of brown rice?
  2. A little vinegar in white rice keeps it from sticking together, should you do this with brown rice also?


  1. Rice so good I chubbed up.
  2. I've never made good rice in my life. Always wither too wet or too dry. I followed this exactly, and the rice came out perfect as promised. I have been calling people to tell them about it. This was a big day~
  3. I have tried every single brown rice recipe -seriously! This is by far the absolute best. But holy cow I'm shocked!!!!!
  4. I made brown rice using this method and it worked beautifully
  5. Absolutely perfect! I always make brown rice and it is still grainy. NOT this time! I think it needs a little salt though


  1. My friends from south of the border gave me a great tip! If you want rice that is NOT sticky but nicely separated, and your using an electric Rice Maker use a little less water (1/4 cup or more depending on how much rice you are making) and "very important" lay a "tea towel" over the pot before you put the lid on. Don't open during the cooking and you will have perfect rice every time. **** Disclaimer: You should not do this if you are cooking rice on the stove esp. a gas stove!! Just saying in case anyone is wondering :-) Use your best judgment in this matter.
  2. I added 2 teaspoons chicken bouillon. :)
  3. 1/2 to 1 tbs Vegetable “Better Than Bouillon”
  4. Last 2 batches were wonderful! How I tweeked recipe for added flavor: Used chicken broth instead of water. Made a larger batch with 4 cups broth, 2 1/2 cups light brown rice, salt, ghee butter. Smaller batch, 2 1/2 cups chicken broth, 1 1/4 cup light brown rice, non dairy buttery spread, salt, tumeric & cumin. Delish! Comes out right every time. Family begs for more
  5. Thank you for sharing this! I follwed the directions on the back of the package of brown rice and it came out watery and I had to cook it a lot longer. I searched on here for a recipe, and I'm so glad I picked this one! I may use chicken broth in place of tbe water next time to up the flavor factor, but overall, this is a fool proof way to cook brown rice!


I am an Information Systems technical specialist who got into cooking because of my mother's and my food allergies. I had to find substitutions for many popular food stuffs, such as potatoes, milk, corn and wheat, while still making food taste good. I have become fairly adept at modifying popular recipes so that no one can tell there were ingredient substitutions.
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